Ingredients with Measurements:
- 1 pound dried pinto beans, rinsed and drained
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups chicken broth
- 1 cup water
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender or regular blender
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion, garlic, and jalapeño pepper, and sauté until softened, about 5 minutes.
3. Add the cumin, chili powder, and oregano, and cook for 1 minute, stirring constantly.
4. Add the diced tomatoes, chicken broth, water, and pinto beans, and bring to a boil.
5. Reduce the heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beans are tender.
6. Remove from heat and let cool for a few minutes.
7. Using an immersion blender or regular blender, puree the soup until smooth.
8. Return the soup to the pot and season with salt and pepper to taste.
9. Stir in the chopped cilantro.
10. Serve hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 1 1/2 to 2 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Per serving:
Calories: 214
Fat: 3g
Carbohydrates: 37g
Protein: 13g
Sodium: 594mg
Fiber: 12g
Sugar: 4g
Substitutions for ingredients:
- Black beans or kidney beans can be substituted for pinto beans.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add cooked shredded chicken or ground beef for a heartier soup.
- Top with shredded cheese, sour cream, or diced avocado for added flavor.
- Add a can of corn for a touch of sweetness.
Tips and tricks:
- Soak the beans overnight for a shorter cooking time.
- Use an immersion blender for easier pureeing.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
Storage instructions:
Refrigerate in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat until heated through.
Presentation ideas:
Serve in individual bowls with a lime wedge on the side.
Garnishes:
Fresh cilantro, shredded cheese, sour cream, diced avocado
Pairings:
Cornbread, tortilla chips, quesadillas
Suggested side dishes:
Mexican rice, roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer it uncovered for a few more minutes to thicken it up.
Food safety advice:
- Make sure to rinse and drain the beans before using them.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Senate Bean Soup is a traditional soup served in the United States Senate dining room. It is said to have originated in the early 20th century and has been served regularly since then.
Flavor profiles:
Savory, slightly spicy, with a hint of tanginess from the lime.
Serving suggestions:
Serve hot with lime wedges on the side.
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Region: Mexican